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Cozy Autumn Panzanella Salad with Roasted Squash

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A warm and hearty autumn panzanella salad featuring roasted butternut squash, crusty bread cubes, and a tangy-sweet maple-tahini dressing. Perfect for fall gatherings or a cozy weeknight dinner.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 4 cups day-old sourdough or rustic Italian bread, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/4 teaspoon garlic powder
  • 4 cups mixed autumn greens (arugula, baby kale, or spinach)
  • 1/3 cup dried cranberries
  • 1/4 cup toasted pumpkin seeds (pepitas)
  • 1/4 cup crumbled feta cheese (optional)
  • 3 tablespoons tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons warm water
  • 1 small clove garlic, minced
  • 1/4 teaspoon salt
  • Pinch of cinnamon

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes. In a medium bowl, toss the cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon smoked paprika. Spread in a single layer on the prepared baking sheet.
  3. Roast the squash for 25-30 minutes, flipping halfway through, until edges are golden brown and fork-tender.
  4. While the squash roasts, in the same bowl, toss the bread cubes with 2 tablespoons olive oil and 1/4 teaspoon garlic powder. Spread on a separate baking sheet.
  5. Toast the bread cubes for 10-12 minutes, stirring once, until golden and crispy on the outside but still slightly chewy in the center.
  6. Make the dressing: In a small bowl, whisk together 3 tablespoons tahini, 2 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 minced garlic clove, 1/4 teaspoon salt, and a pinch of cinnamon. Slowly add 3 tablespoons warm water while whisking until smooth and drizzle-able. Adjust consistency with more water if needed.
  7. Toast the pumpkin seeds in a small dry skillet over medium heat for 2-3 minutes, shaking frequently, until they start to pop and smell nutty. Remove from heat immediately.
  8. Assemble the salad: In a large bowl, combine the mixed greens, roasted squash, toasted bread cubes, dried cranberries, and half the pumpkin seeds. Drizzle with about half the dressing and toss gently.
  9. Transfer to a serving platter or individual bowls. Sprinkle with crumbled feta (if using) and remaining pumpkin seeds. Drizzle with more dressing to taste. Serve immediately.

Notes

Use day-old bread for best texture. Roast squash in a single layer to ensure caramelization. Add dressing gradually to prevent soggy bread. Store components separately if making ahead; assemble just before serving.

Nutrition

Keywords: autumn panzanella, roasted squash salad, maple tahini dressing, fall salad, bread salad, vegetarian salad

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